Thursday, January 24, 2008
1. Red Capsicum(large) - 3 nos
2. Tomatoes or Tomato Paste
3. Mustard Seeds
4. Gingelly Oil
5. Urad Dhal - 1 tsp
6. Chilli Powder
8. Curry leaves (Optional)
9. Bengal Gram Dhal - 1 tsp (Optional)
10. Vendiyam Seeds
11. Tamarind (Optional)
12. Salt to taste
Method de Preparation
1. Cut capsicum into fine small pieces.
2. Heat 2 tbsp Gingelly oil in a tava. Splutter mustard seeds when oil is hot
3. Add curry leaves, urad dhal, vendiyam seeds and the bengal gram dhal, a tsp of asafoetida and fry
4. When urad dhal is light brown, add the tomato puree(thick) or tomato paste
5. Mix the paste well with the other ingredients. You can add some water if the paste is too thick. Alternatively, if you like the sour taste, you can prepare tamarind water and add it too. I prefer it without tamarind
6. Add red capsicum when the tomato starts getting a cooked smell. The capsicum can be added with the seeds.
7. Simmer and let it cook on low flame. Cover the vessel with a lid. The capsicum needs to cook till soft, not get fried in the heat.
8. Add Chilli Powder to suit your spicy taste and continue to cook. Make sure you regularly mix the chutney to ensure it is cooked evenly. Add salt to taste
9. Turn off after 15 mins.
The chutney can be mixed with rice or eaten with any snacks (from idlis to samosas)